ZERO WASTE MILLEFEUILLE | Corman International
by Giambattista Montanari | 3 completion stages
Ingredients
- 1250 g T45 flour
- 950 g Selection cream 35% fat
- 25 g salt
- 40 g diastatic malt extract (5000 IU)
- 325 g banana purée
- 100 g sugar
- 112 g egg yolks
- 10 g lemon juice
- 30 g gelatine mass
- 360 g
- 15 g rum heated to 40°C
- QS noten (pecan)
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